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Mushroom Tart with a Mashed Potato Crust

January 23, 2010

Reeni, who writes one of my favorite blogs, Cinnamon, Spice, & Everything Nice, was recently musing about how side dishes are worthy of more attention, and I completely agree! Side dishes can be an afterthought and our regular rotation includes couscous, quinoa, brown rice, and sweet potatoes. How boring – it’s definitely time to mix things up! I brainstormed for a bit and finally decided to create a mushroom and cheese tart with a mashed potato crust.

Now I’m not one to normally use potato flakes, and have actually given my mom a really hard time about using them in the past, but I decided it would be important to be able to control the amount of the moisture in the pie crust, so I picked up a box. I mixed the flakes with water, butter, and salt, and then pushed them up the sides of a tart pan. Then I baked the crust until it was golden brown and filled it with layers mushrooms, garlic, leeks, and gruyere. I couldn’t resist topping it off with some crumbled goat cheese (surprise, surprise!). The tart was a hit and a lovely way to spice up our side dish rotation!

Directions:
Preheat oven to 350˚F. Mix potato flakes, water, butter, and 1/2 teaspoon salt in a large bowl until smooth. Press dough into a 10-inch greased tart pan with a removable bottom and bake at 350˚F for 40 to 45 minutes or until potato crust is golden brown and cooked through. Push down with the back of a spoon, if needed.

Meanwhile, heat olive oil over medium high heat in a very large nonstick skillet. Add leeks and mushrooms to the pan and sauté 7 to 10 minutes or until tender. Add garlic and sauté one additional minute. Stir in remaining 1/2 teaspoon salt.

Heat oven broiler. Place half the mushroom mixture in the cooked potato tart crust, followed by the gruyere cheese, and remaining half of the mushroom mixture. Top evenly with crumbled goat cheese and rosemary. Broil for 2 to 5 minutes or until cheese is melted and tart is warmed through. Makes 8 servings.

I don’t like mashed potatoes with mashed potatoes flakes, but I’m sure they would be tasty in a crust! I think I like side dishes more than main dishes, actually. When I order in a restaurant, I generally focus on the side dishes that come with a meal first, and then decide if I’m willing to eat the main meal! 😉

This puts my side dishes to shame Kerstin! This is incredible! I could eat just this for dinner and be perfectly happy and very satisfied. I love the mashed potato crust. I bet it would be good with other things – sometimes I don’t feel like making pastry. Thanks for the shout-out!

Hey u rock babes,this is so fantastic a way to use flakes -i dont like mashed potato of flakes but yeah i do love using ’em for a few more delicacies and this is so so fantastic …..but then u are fantastic in every creation

[…] pie featuring a mashed potato crust. This is definitely my kind of casserole! I’ve made this crust before in a tart pan and was really excited about whipping it up again and finally using up the remainder […]